Becky Luigart-Stayner
Yield
6 servings (serving size: 1 veal shank)

Osso buco is a dish made with slow-braised shanks. Gremolata, a combination of parsley, lemon rind, and garlic, is a traditional finishing touch. Serve with polenta or mashed potatoes.

How to Make It

Step 1

Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour.

Step 2

Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal.

Step 3

Add onion, carrot, celery, and bacon to pan; sauté 5 minutes or until vegetables are tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt, broth, and tomatoes. Return veal to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until veal is tender.

Step 4

Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes.

Ratings & Reviews